Christmas and New Years are over, it’s a mere 45 degrees here in Arizona and we even had a light dusting of snow last night! It’s cold, we ate way too much over the holidays and this Healthy Vegan Cream of Celery Soup hit the spot. Its mild, light and creamy. We topped it with homemade crispy fried shallots, but you could certainly omit them if you prefer. Garnish with a few celery leaves and serve hot.
Healthy Vegan Cream of Celery Soup
In a large stock pot, we sauteed the chopped onion and celery in a small amount of oil. If you can find celery root, you could add one small one to this recipe. I had a difficult time locating it at my store however. If you’d like a thicker consistency for your soup, go ahead and add 1 small diced potato at this point.
While the celery is cooking, we added about 1 tsp of oil to a fry pan and added the sliced shallots. They take just a short time to turn golden. Drain on paper towels and allow to dry so they become crispy.
To the now tender celery, we added vegetable broth, water, celery salt and 1 small bay leaf. We let this boil for about 10 minutes and allow to come to a simmer. To finish off the soup, add either 1/2 C coconut or Almond milk creamer, or canned coconut milk. Simmer for 10 minutes.
Healthy Vegan Cream of Celery Soup
Allow the soup to cool slightly, remove the bay leaf, add the chopped herbs and in small batches, puree in a high-powered blender or food processor until smooth. Take care that the soup is not too hot, nor the blender too full as it will expand as it blends. It’s best to do a cup a time.
Top with the crispy fried shallots and fresh celery leaves, if desired.
Healthy Vegan Cream of Celery Soup
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Healthy Vegan Cream of Celery Soup
Ingredients
- 1 Tbl vegan Margarine such as Earth Balance Buttery Sticks
- 1-1/2 tsp Oil of your choosing
- 1/2 Onion sliced
- 1/2 of a full bunch of Celery reserve the leaves
- If you can find Celery Root, this will only to the flavor
- Optional: for a thicker soup, add 1 small peeled Potato, diced
- 1 small Bay Leaf
- 2 C Vegetable Broth
- 1 C Water
- 1/2 C Almond or Coconut Creamer such as SO Delicious! or canned Coconut Milk
- 1/2 C fresh Parsley chopped
- 1/8 tsp Celery Salt
- Salt and Pepper to taste
- FOR THE TOPPING:
- 1 large Shallot sliced
- 1 tsp Oil of your choosing
- Celery Leaves
Instructions
- In a large stock pot, add the margarine and oil to a hot pan. Add onions and celery, (If you are adding celery root and/or a potato, this would be the point where you would add them), sauteeing until tender. About 8-10 minutes.
- Meanwhile, in a small skillet, add 1 tsp of oil and the shallot. Fry until tender and golden. Remove to a paper towel, blotting and allowing to dry until they become crispy.
- To the now tender vegetables, add the broth, water, bay leaf and celery salt. Boil for 10 minutes,
- Reduce heat to simmer and add the creamer or coconut milk. Cook for another 10 minutes.
- Cool, remove the bay leaf and add the herbs before pureeing in a blender or food processor. Hot liquids will expand and force the lid off of the blender. It is best to cool and puree in 1 C batches. Place pureed mixture back into the pan to heat through.
- Top with the crispy fried shallots and celery leaves, if desired.
Christina @ The Beautiful Balance says
Ahhhh what part of Arizona?!?! I just moved from Scottsdale at the end of October and spent the past 12 years in Scottsdale. There’s not even snow here in Milwaukee and my family and friends were sending me photos of the snow. I miss those mountains!
aimee says
Hi Christina! I live in north Scottdale. There was snow on the McDowell Mountains this morning and if you are familiar with the Troon Golf Course, they were covered in snow. Cave Creek got a nice dusting. It’s just cold … brrr. 45 degrees for a high today. I’m so spoiled! LOL I am from upstate NY originally and that’s why I moved here. It’s nice every once in awhile though 🙂
Christina @ The Beautiful Balance says
Yes, I know those areas all too well! I love when the mountains get snow but it is still clear skies and super sunny. I can’t wait to go back and visit and I’ve only been gone a few months! Hopefully you enjoy it out there. When did you move?
aimee says
I moved here in 1997 and then went back east in 2000. I missed it so much, I came back in 2003 and have been here ever since! I do love it here. You can’t beat the weather, but I really long to be near the ocean someday. P.S. Thank you SO much for sharing my recipe in your Link Love this week 🙂 I really appreciate it!
megan says
This looks great! Thanks for sharing!
Robin says
At what point do you add the parsley?
aimee says
Hi Robin, sorry about that. I had written it in the blog text but didn’t elaborate in the printable recipe itself. I just updated it but you’ll want to cool the soup before blending and at that point, remove the bay leaf and add the herbs such as parsley. You could also add any additional fresh herbs that you enjoy.
Robin says
Thank you Aimee. I made the soup tonight and it was delicious!
Nina Eddy says
When it says add herbs before purée in blender, that’s the time for parsley
Willow Moon says
I live in Tucson – hey neighbor! I have lived here for about 16 years. We mainly get snow in the mountains, not in the city. This recipe is not only beautiful, but looks delicious as well!
Shannon says
Would this soup work in the traditional non-vegan Broccoli and Cheese casserole? I love that casserole and want to make a vegan version of it from now on for our vegan family. The traditional recipe calls for a can of condensed cream of celery soup, no water added. Any tips would be very appreciated 🙂 TIA